Vegetarian Barley Soup
Time & Servings
8 servings
1 hour ready time =
20 minutes preparation +
40 minutes cooking
Ingredients
-
1 Tbsp. olive oil
Ferma Oil Olive Virgin 500ML$10.79 • Ea -
1 package (300 g.) mushrooms, chopped
Mushroom White Whole 227G$4.98 • Ea -
1 medium onion, finely chopped
Onion Vidalia 1EA$2.28 • Ea -
1 cup finely chopped carrots
Carrots ~3LB 1EA$4.71 • Ea -
1 clove garlic, finely chopped
Garlic (3PK)$5.40 • Ea -
1 Tbsp. tomato paste
Compliments Tomato Paste 156ML$2.01 • Ea -
8 cups water
evian® natural spring water, 1.5L bottle$4.04 • Ea -
3/4 cup quick-cooking barley
Cedar Barley Pearl 907G$2.01 • Ea -
2 pots Knorr® Homestyle Stock Vegetable
-
1 tsp. fresh oregano leaves
Oregano 20G$3.51 • Ea -
2 Tbsp. finely chopped fresh parsley leaves
Parsley Regular$2.69 • Bun
Directions
- Heat olive oil in (2 L) saucepot over high heat and cook mushrooms, stirring frequently, until golden, about 4 minutes. Stir in onion and carrots and cook, stirring occasionally, until crisp-tender, about 3 minutes. Reduce heat to medium-high and stir in garlic and tomato paste and cook, stirring occasionally, 3 minutes.
- Add water, barley, Knorr® Homestyle Stock - Vegetable and oregano. Bring to a boil over high heat. Reduce heat to low and simmer until barley is cooked, about 30 minutes. Stir in parsley. Serve, if desired, with hearty crusty bread.
- Each serving of this soup provides 1½ servings of vegetables and is a source of fibre and vitamin C.